• Baked Herb and Bacon Popovers
 
  • Baked Herb and Bacon Popovers
 

Baked Herb and Bacon Popovers

  • Difficulty2/5
  • Prep time5 mins
  • Cook time30 mins
  • Serves8 - 12
  • HardwoodPecan

Get the party poppin' with these savory popovers. Bacon and fresh herbs make these buttery wood-fired bites the star at any table.

Ingredients

  • 8 OZ BACON, COOKED, CRUMBLED, FAT RESERVED
  • 1/2 cup BACON FAT OR BUTTER
  • 2 cups BREAD FLOUR
  • 2 cups MILK
  • 1 tsp SALT
  • 4 EGGS
  • 1 tbsp CHOPPED HERBS (ROSEMARY, THYME, PARSLEY)
  • 8 OZ BACON, COOKED, CRUMBLED, FAT RESERVED
  • 1/2 cup BACON FAT OR BUTTER
  • 2 cups BREAD FLOUR
  • 2 cups MILK
  • 1 tsp SALT
  • 4 EGGS
  • 1 tbsp CHOPPED HERBS (ROSEMARY, THYME, PARSLEY)

Preparation

In a blender, combine the milk, salt and eggs; process just until blended. Add in the flour and blend for approximately 10-15 seconds or until just combined. Be careful not to overmix the batter, small lumps are okay.

Fold in the herbs and bacon and let rest at room temperature for 60 minutes.

When ready to cook, start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 400 degrees F and preheat, lid closed 10-15 minutes. Place the popover pan or muffin tin directly on the grill grate to preheat.

When the muffin tin is hot, quickly remove from the grill and pour 1 tsp bacon fat or butter into each cavity. Fill each cavity almost to the top with popover batter and immediately place back on the grill grate.

Bake for 15 minutes without opening the grill lid, then reduce the heat to 350 degrees F and bake for another 20 minutes or until the popovers are golden brown.

Do not under bake or open the grill lid while cooking as this will cause the popovers to fall. Enjoy!

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  • Difficulty2/5
  • Prep time5 mins
  • Cook time30 mins
  • Serves8 - 12
  • HardwoodPecan